Graduation thesis (design)

Chinese title: Korean food culture Korean title:

School: School of Foreign Languages

Major: Korean application.

Grade: Class 2, Grade 05

Student number: 05033226

Last name: Magy.

Instructor: Xu Yingying

Achievements:

March 2008

abstract

This paper mainly studies the cultural characteristics of Korean food and the similarities and differences between Korean food and China food. Through actual investigation and hearing, this paper introduces and analyzes the characteristics of Korean diet in detail.

According to the geographical location and humanistic culture of Korea, Koreans have formed a rich and colorful food culture in the long historical development.

The main characteristics of Korean diet are: high protein, more vegetables, light taste, not greasy, cold and spicy. Koreans have been living on rice since ancient times. The taste characteristic of Korean food is fresh and salty. Typical examples are barbecue, cold noodles, bibimbap, ginseng chicken soup and beef soup.

There is a saying in Korea called "half a pickle". No matter how luxurious the banquet is, kimchi is indispensable on the table. Koreans, rich or poor, live on rice and eat kimchi for three meals a day.

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